Pear and Frangipane Tart

Pear and Frangipane Tart

Pear and Frangipane Tart

I absolutely love this sweet buttery Frangipane Tart and whenever I have plenty of pears or almond powder I will make this Pear and Frangipane Tart. I make the base with pâte sablée (luxury shortbread pastry) and we all know it’s lovely and crumbly.

What I like about especially about this beautiful tart is the way the pears are poached – in sweet aniseed – I also add a touch of natural yellow food colouring, you don’t have to, of course. The reason I have made this Pear and Frangipane Tart was for my daughter’s boyfriend, Kieran. It was his birthday and he loves it so much – I have a lovely photo of him smiling as he got stuck into it!

This Pear and Frangipane Tart Its not difficult to make but you must keep an eye on it when you put it in the oven or it will burn very easily, and don’t over bake it either – you can see mine its just a little over baked as I was on the phone to my lovely friend Jo – who said I don’t make mistakes?

What I like about this tart is that you can make it well in advance and it will keep really well – in or out the fridge.

Lightly dust a clean work surface with flour, and roll the pastry dough into a circle to fit your prepared tin. Be careful not to stretch it.

No need to chill it. Prick the bottom with a fork, cover with baking parchment and fill with dried lentils. (This is called blind baking and is done so the pastry case does not swell or bubble up whilst baking)

Bake in the oven lower shelf at Gas mark 4 (160°C) for approximately 20 minutes - it will depend on your oven.

For the frangipane:

Mix the butter, sugar, eggs, flour and vanilla extract until light and fluffy, then fold in the almond.

Spread in the frangipane then cut the bottom off each pear then position them in the frangipane - I sliced one and added in between the whole pears.

Cook in a preheated oven gas mark 2/145c and cook on a low shelf for about 1hour or more, it really depends on your oven, as mine has a fan.

Remove from the oven and then let it cool down, then serve on its own or with crème anglaise. Happy birthday Kieran - enjoy your birthday cake!

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About me

My name is Sally, and this month I have lots of new recipes to share with you. Cooking has always been an important part of my life, and I really enjoy creating new dishes. I would welcome your comments good or bad - this is how we learn to improve.